My pantry is small, as the rest of my apartment, and oftentimes, I get lazy to go out and buy food. So I make few searches in Google and try to make do with what I have. One week, I was craving for healthy, and easy-to-make no-bake bread. I was able to find what I was looking for with PITAS! I adopted a recipe from The Kitchn and I had a stock of pita breads I ate for lunch and snacks that week.
2-1/2 to 3 cups flour
2 tsps active dry yeast, dissolved in 1 cup warm water
2 tsps salt
1-2 tsps olive oil
Step 1: Mix all ingredients in a bowl. The yeast should be allowed to dissolve in the warm water prior to mixing it with the rest of the ingredients. Knead the dough 5-7 minutes. Let the dough rise until double in size (about 1-2 hours). Cover the bowl with cling wrap or kitchen towel. Set it aside.
Step 2: Divide the dough into 8 balls and roll each ball into disks. I only made two pita breads on one day, and kept the rest of the dough in the refrigerator.
Step 3: Roll the dough balls flat. Don’t stress over not having perfect circles.
Step 4: Cook the pitas. Turn on your stove. Get a pan and pour a little oil (I used olive oil). The first time I made the pitas, I used a flat-bottomed pan, which was easier to use than the pan in the picture. To help with the cooking process, I covered the pan.
Step 6: The pitas cook fast. Allow them to rise (the hollow in between the pitas makes the pita pocket). They should be cook in around 2-4 minutes.
Pitas and other flatbreads are popular in Mediterranean and Middle Eastern cuisine, and are cousins with na-an and the pizza crust. The pitas, like bread, are best eaten freshly-cooked. I ate the pita with a salad and as is, but because of its versatility, I won’t wonder if it can be used as an alternative pizza crust.